Two holiday favorites combined into a tasty appetizer. These stuffed mushrooms are a delicious and different appetizers. It fuses classic green bean casserole ingredients and stuffs them inside mushrooms. A tasty twist to a holiday classic. My daughter loves stuffed mushrooms and green bean casserole. This is the best of both.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Vegetables Yield: 6 Servings
Ingredients :
- 3 slice(s) bacon strips, diced
- 1 tablespoon(s) butter
- 1/4 cup(s) onion, diced
- 1 can(s) cooked drained, diced green beans
- 1/4 cup(s) canned condensed cream of onion soup
- 3/4 cup(s) shredded cheddar cheese
- 1/4 cup(s) half-and-half
- 1/4 cup(s) sour cream
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- 30 - whole baby portobello mushrooms
- - cooking spray
- 2.8 ounce(s) can of French fried onions
Intructions :
- Preheat the oven to 425 degrees. Coat a 13-x-9-x-2-inch baking dish with cooking spray
- In a small skillet, cook diced bacon over medium heat until crisp. Add butter and melt over medium heat. Add onion and cook until tender. Remove from heat and set aside to cool
- In a large bowl, combine drained, diced green beans, soup, 1/2 cup of cheese, half-and-half, sour cream, salt, pepper, and reserved cooked bacon and onion. Stir to combine
- Remove stems from mushrooms; discard stems. Spritz mushroom caps with cooking spray. Place mushrooms stem side down in baking dish and bake for 10 minutes turning them once after 5 minutes
- Drain liquid from caps. Fill with green bean mixture. Top with cheese and fried onions. Bake 8-10 minutes longer or until mushrooms are tender and the filling is heated through. Serve warm. Enjoy!!
Rated 5/5 based on 85 Reviews
Keyword : green bean-casserole-stuffed-mushroom